Spices

This list contains various spices and seasonings that we carry along with some information on them.

Adobo Seasoning (No MSG) - A flavorful blend of salt, garlic, herbs and spices that will enhance the flavors of many foods. Excellent on roasted, broiled or fried pork, beef, chicken and fish. Mix into meatloaf and burgers. Adds a delightful touch to steamed rice, vegetables and pasta dishes. This is a versatile all-around seasoning.

Allspice (Ground) - The ground dried berry of the pimento tree. Can be used in baked goods, desserts, cranberry juice and fruit.

Allspice (Whole) - A dried berry of the pimento tree grown in the West Indies. It is called Allspice because the aroma suggests a blend of cloves, cinnamon, and nutmeg. Whole berries can be used in meat marinates, with broiled fish, or in pickling liquids.

Alum Powder - Simply a powder that is added to pickles during the curing process. Its sole purpose is to keep the pickles crisp at all times.

Anise Seeds - A member of the Parsley family, Anise seeds are identified by their licorice flavor. Mainly grown in Turkey and Spain, anise seeds are used in cookies, cakes, fruit cups, and as a seasoning for chicken, duck, and veal dishes.

Apple Pie Spice - A special blend of ground spices that goes well with apples. Excellent not only for apple pies, but added to all fruit pies and pastries to enhance the flavors.

Arrowroot Powder - Is actually a starch which is easily digested by the human body. It is used to thicken sauces, gravies, pie fillings and custards.

Bacon Bits (Imitation) - Imitation bacon bits are actually made from textured soy flour and partially hydrogenated cottonseed and soybean oil, salt, flavor and coloring, They do not have to be refrigerated. They can be added to any dish where you desire a bacon flavor, including omelets, tossed salads, soups, baked beans and cheese dishes.

Bar-B-Q Seasoning - A blend of many spices including chili peppers, cumin, garlic, cloves, paprika, salt and sugar. Primarily, it is the basic seasoning for barbecue sauce, but is also good when added to meat casseroles, hash brown potatoes and egg dishes. Also great on chicken when grilling.

Basil Leaves - One of the most widely used spices in the world, basil is grown in Egypt, France, and the United States. It is an excellent seasoning, similar to oregano, for pizza, spaghetti sauce, and tomato dishes. It will add an inviting aroma to soups, stews, egg or rice dishes, and mushroom dishes.

Bay Leaves - Dried leaves of the Laurel shrub can be used either whole or crumbled. Imported from Turkey or Greece, whole bay leaves can be up to three inches long in length. One or two leaves placed in meats, poultry, stews, soups, sauces and fish give the dish a unique aroma and distinctive taste. Use sparingly because it is one of the stronger spices. When making kabobs on the grill, alternate on skewer with cubes of beef.

Caraway Seeds - Produced in the Netherlands, Egypt and Poland, caraway seeds are dark brown with light brown ridges and a tangy flavor. They are most popular in Austrian and German cooking to flavor bread, rolls and pastries, they are also used to enrich the flavor of many vegetable dishes. They are delicious when tossed with boiled new potatoes or cabbage, added to meted butter for noodles and macaroni, or added to sauerkraut and pork dishes.

Cardamom Spice - Considered to be the third most expensive spice next to saffron and vanilla. Grown mainly in rainforest countries such as Guatemala, Sri Lanka and Mexico. The initial aroma is quite pleasant, but flavor is bitter. Use with cinnamon and nutmeg to accent the flavor of pastries. A small amount added to pears when stewing, apples when baking, or sprinkled in fresh fruit salad adds interesting flavor.

Celery Flakes - Celery flakes are the dehydrated leaves and stalks of the common celery plant. They are great used in soups, stews and sauces. Before using, add an equal amount of water and let stand ten minutes to enjoy maximum flavor.

Celery Salt - A mixture of table salt and ground celery seeds. Celery salt is great when sprinkled over pea soup just before serving.

Celery Seeds - Celery seeds have an entirely different intense flavor compared to the flakes. They are available whole or ground and are delicious when added to cole slaw, potato salad, sauerkraut, tomato soup and oyster stew. Ground celery seeds are excellent when added to scrambled eggs, salad dressings, egg omelets and meatloaf.

Chicken Rub - A blend of paprika, garlic, onion, salt, cayenne pepper, black pepper, bay leaves, oregano, thyme, cloves and other spices. This blend is excellent with chicken, turkey, or any type of fowl dish. It can be used as a dry rub or mixed with your favorite oil to create a marinade. Remember to marinade at least 24 hours for maximum results

Chili Powder - Chili Powder is actually a blend of several spices. Chili powders originated about 100 years ago in the Southwestern United States. They may contain dried chili peppers, garlic, onion, cumin, oregano, paprika, allspice, salt and other spices. Most often chili powder is used to season chili con carne, although it is excellent in ground beef or hamburger, in seasoning spare ribs, or as an addition to scrambled eggs, or in stews and seafood cocktail sauces. und beef or hamburger, in seasoning spare ribs, or as an addition to scrambled eggs, or in stews and seafood cocktail sauces.

Chipotle Powder - Chipotle peppers are smoke dried jalapeno peppers. They have a very dark brown color and wrinkled skin with a strong smoky aroma. These peppers are sure to add a savory, smoky spice to any dish.

Chives - A member of the onion family with a milder more delicate flavor than the onion. Very rich in vitamins A and C. Chives are excellent in egg dishes such as omelets or blended into a tossed salad. When cooking, add chives at the last minute because cooking too long destroys the flavor. Great addition to baked potatoes as well as used for a garnish.

Cilantro - Cilantro and coriander are both from the same plant. Cilantro refers to the dried leaves. Both are imported from Morocco and Romania. The leaves have faint hint of anise flavor. Cilantro can be added to oriental dishes such as stir-fry, soups, stews, and fresh guacamole dip.

Cinnamon (Ground) - One of the oldest known spices, cinnamon comes from the dried bark of evergreen trees grown in Indonesia and China. The spice trade calls this cassia but it is simply labeled cinnamon when packaged for retail use. Ground cinnamon is one of the most important baking spices as it is used in cakes, buns, breads, cookies,and pies. It is excellent when added to mashed sweet potatoes, buttered acorn squash or apple sauce.

Cinnamon Sticks - Whole cinnamon sticks are great in hot chocolate, hot mulled apple cider, Irish coffee and espresso. They are a necessary addition to sugar syrups, pickling vinegars and beef or wild game stews. The six and twelve inch sticks are also used in craft creations because of their wonderful aroma. (Twelve inch sticks are only available seasonally.)

Citrus Peel (Lemon) - The peel of citrus which is grated and dried. It can be used in sauces and marinades for poultry, lamb and beef. It also adds interesting flavor variations in cake batters, dessert sauces and toppings, meringues and custards.

Citrus Peel (Orange) - The shell of the orange is shaved, dried and powdered. Excellent when used in baked goods, duck and barbecue sauces. It can also be added to butter, honey or syrup for toppings.

Cloves (Ground) - Grown mainly in The Moluccas Islands, cloves are actually dried, unopened flower buds of the evergreen clove tree. It takes 7,000 dried clove buds to make one pound of ground spice. Cloves can be used in gingerbread cake, mincemeat, plum pudding, stewed fruit dishes and spice cakes.

Cloves (Whole) - Grown mainly in The Moluccas Islands, cloves are actually dried, unopened flower buds of the evergreen clove tree. It takes 7,000 dried clove buds to make one pound of ground spice. Ham and pork are delicious baked with whole cloves imbedded in the meat during baking. Cloves can be stuck into a whole onion and added to the broth of broiled meats to strengthen the flavor.

Coriander (Ground) - Coriander and cilantro are both from the same plant. Coriander refers to the seeds when whole or ground. Both are imported from Morocco and Romania. Coriander can be added to curry powders, mixed pickling spices, and baked goods as a flavoring. It is also excellent when added to mushrooms when heating or sautéing them.

Cumin (Ground) - Mainly imported from China, Turkey, India and Pakistan. It is a brown colored spice which is the primary ingredient in chili powder and curry powder. It is widely used in Mexican and Latin American dishes, and is very good when added to deviled eggs, sauerkraut, pork and cheese dishes.

Curry Powder - It was developed in India. The name refers to a blend of spices. Curry powder may include only 5 or 6 spices or as many as 16 to 20 spices. Turmeric, ginger, cinnamon, cloves, peppers, coriander, cumin and chilies are usually in the blend. It is served with meat, fish and vegetable dishes in a hot and spicy sauce.

Dill Weed - Dill Weed is the dried, dark green leaves of a plant which belongs to the parsley family. It is excellent with cottage cheese, omelets, seafood, potato salad, and mustard-based sauces. Another great idea is to sprinkle over thinly-sliced cucumbers and add French dressing for a quick salad. Most Dill Weed comes from either Egypt or Israel. There are two main differences: the place of origin and the color itself.

Fennel Seeds - Originally from Southern Europe, today most fennel seed is imported from Egypt, India and China. The seeds are small, aromatic (slightly licorice), flat ovals with yellow ridges. They can be used in rye bread, sausages, spicy meat mixtures, cabbage dishes and bean and lentil soups. They are a good combination with celery, sweet vegetables or apples in any form.

Fenugreek - The seeds are hard, yellowish brown and angular. The flavor is powerful, aromatic an bittersweet, like burnt sugar. There is a bitter aftertaste, similar to celery or lovage.

Garlic (Granulated) - Originally from Central Asia, Dehydrated garlic is now produced mainly in China. Garlic consumption since 1985 has increased one-thousand percent due to the health benefits associated with it. Since the dried forms of garlic are ten times stronger than fresh, it should be added sparingly to foods to obtain the desired flavor.

Ginger (Ground) - Grown mainly in Asia, ginger is used either in baked goods or ginger ale. It is excellent when used with baked apples and rhubarb or used as a flavoring or in picking vinegar.

Ginger (Whole) - Ginger is the root of a plant that is related to turmeric and cardamom. It is mainly grown in Asia and consumed as delicacy or spice. The characteristic odor is caused by volatile oils that can be as much as three percent of the weight of fresh ginger. Often used in Chinese, Indian and Japanese cooking ginger is used for flavoring dishes such as seafood, lamb or goat meat and vegetarian cuisine.

Horseradish Powder - This powdered form of horseradish is made by grinding the root and drying it. Accents any dish where horseradish is called for such as seafood and meats. Mix into sour cream and mayonnaise for a great roast beef topping.

Italian Seasoning - A blend which may contain oregano, basil, red peppers, rosemary, garlic powder and several herbs. It is very good added to any Italian dish or combined with any tomato-based sauces.

Lawrys Seasoned Salt - A unique blend of salt, herbs and spices, which adds flavor and excitement that ordinary salt can not match! It was originally developed in 1938 in California to season prime ribs. Excellent in a wide variety of foods including meat, poultry, casseroles, meat loaf and vegetables such as potatoes, turnips, cabbage and french fries.

Lemon Pepper (No Salt) - A mixture of black pepper with fresh citrus flavor and other seasonings to produce and all-purpose marinade and table seasoning for meats, poultry, seafood and tossed green salads.

Mace (Ground) - Mace comes from the thin lacy-looking scarlet-colored shell which covers the small plumb-sized fruit of the nutmeg tree. It is mainly grown in Indonesia. The flavor is similar to nutmeg (combination of cinnamon and pepper), but not quite as sweet. Ground mace in small quantities is excellent added to pound cake, Swedish meatballs, doughnuts, stuffing, sweet potato pie, oyster stew and barbecue sauces.

Marjoram Leaves - These leaves belong to the mint family. Similar in appearance to oregano, it has a less-pronounced flavor. Produced in the U.S., it is a particularly good flavoring with vegetables such as lima beans, peas, and green beans. It is used in many processed foods such as liverwurst and bologna. Crumble leaves before using in all kinds of roast meats, poultry, fish, oil & vinegar. Sprinkle crumbled leaves over eggs before baking.

Montana Steak Seasoning - A specially formulated blend of sea salt, black pepper, dill seed, coriander seed, red pepper, garlic, dill, paprika and other spices which really accent the flavor of any beef, pork, and wild game such as venison or rabbit. it is also excellent when added to meat loaf recipes, meat balls, hamburgers, etc. It can be used as a dry rub or in a marinade sauce.

Mustard Seeds (Whole) - Derived from the white mustard plant, the seeds are a pale, sandy brown color. Most of our mustard is grown in the United States or imported from Canada. The whole seeds are often used in pickling, added to boiled red beets, or as a garnish to salads.

Nutmeg (Ground) - The ground kernel of an evergreen tree. Nutmeg has a delicate aroma and a taste similar to a combination of cinnamon and pepper. Try it in chicken or cream soup, mix with butter for corn on the cob, add to candied sweet potatoes, sprinkle on the top of a glass of eggnog, use for pumpkin and fruit pies, and use in custards and puddings. It is best to add nutmeg to foods near the end of the cooking time because heat reduces its flavor.

Nutmeg (Whole) - The hard kernel of an evergreen tree. Mace is the bright orange lacy covering over the nutmeg, Compared to mace, nutmeg has a delicate aroma and is tan in color. It is grown in the West Indies. When added to foods, nutmeg has a slightly bitter taste, and it is best to add it to foods near the end of the cooking time because heat reduces its flavor.

Onion (Chopped) - Made from dehydrated onions, the chopped version of this product adds a sweet yet biting taste and a little bit of texture to dishes of all origins. Chopped onions can be added to salads, soups, casseroles, rice or any other dish where a hint of onion is desired.

Onion (Minced) - Made from dehydrated onions, the minced version of this product adds a sweet yet biting taste and a little bit of texture to dishes of all origins. Minced onions can be added to salads, soups, casseroles, rice or any other dish where a hint of onion is desired.

Onion Powder - Made from dehydrated onions, the powdered version of this product adds a sweet yet biting taste to dishes of all origins. Onion powder can be added to salads, soups, casseroles, rice or any other dish where a hint of onion is desired.

Onion Salt - Onion salt has the bonus of flavor and salt, so it is mainly a convenience item.

Oregano (Cut & Sifted) - Often called "wild marjoram" or "the pizza herb", oregano is imported from Greece, Mexico and Turkey. Leaves are 5/8" long and light green when dried. It is one of the ingredients in chili powder and the most essential ingredient in pizza flavoring and spaghetti sauce. Ideal with fresh or cooked tomatoes, zucchini and green beans. Crumble before using and add during last 10 minutes of cooking for maximum flavor.

Paprika (Hungarian) - Paprika is a spice that comes from a mild red pepper and produces a brilliant red powder. Often used as a garnish, paprika tastes great on stuffed eggs, fish, and cheese and vegetable casseroles. The flavor of this spice ranges from sweet and mild to hot, with Hungarian Paprika offering greatest range of flavor.

Paprika (Spanish) - Paprika is a spice that comes from a mild red pepper and produces a brilliant red powder. Spanish paprika is often used on shellfish, rice and sausage dishes. The flavor of this spice ranges from sweet and mild to hot, depending on the amount used.

Paprika (Spanish, Smoked) - Sweet red peppers are naturally smoked for a distinct taste. For great color and flavor, use in recipes for chicken, fish, pork, potatoes and rice and can be sprinkled on deviled eggs and spiced nuts.

Parsley Flakes - One of the oldest spices in the world, parsley flakes should be added to cooked dishes toward the end of the cooking period to enhance the flavor and add color. Sprinkle it generously into scrambled eggs, butter sauces, soups, potato dishes, salads and cheese dishes. The green color makes it a great spice to sprinkle on the top of prepared dishes as a colorful garnish. It is also a great source of vitamin A.

Pepper (Black, Fine Grind) - Black Pepper, the spiciest, comes from berries that are picked unripe. This fine ground black pepper has very small granules and has a sharp, pungent aroma and flavor that is used as a universal table condiment to flavor all types of dishes. It is also commonly used in stocks, pickling, and sausages.

Pepper (Black, Medium Grind) - This medium ground black pepper has larger granules of peppercorn than the fine grind and has a sharp, pungent aroma and flavor that is used as a universal table condiment to flavor all types of dishes. It is also commonly used in stocks, pickling, and sausages.

Pepper (Cayenne, Ground) - Cayenne Pepper is made from the dried pods of pungent chili peppers and usually has little aroma but an extremely hot taste. This fiery spice adds flair to dishes from Asia, the Americas, and the Middle East. Cayenne Pepper is traditionally used in Mexican and Italian cooking.

Pepper (Red, Crushed) - Crushed red chili peppers are prepared from fiery red or orange pods from chilies that grown mostly in South America. The quality and color of the pepper are synonymous, meaning that the deeper the color the better the quality. These peppers are often hot with a pungent and smoky flavor.

Pepper (White, Ground) - White pepper is obtained by removing the outer coating of the berry. The flavor is slightly hotter than black pepper. Its main use is in prepared dishes which are light-colored such as white sauces where dark specks could be unattractive.

Peppercorns (Black) - Known as the "King of Spices" pepper is used worldwide and accounts for and accounts for 25% of the total spice trade, it has so many different uses and the whole peppercorns can be stored for years without losing their aroma or taste. Grown in India and Asia, pepper is actually unripe berries that are picked nine months after flowering.

Peppercorns (Mixed, Black, Green, Pink, White) -This pepper mix is made of whole white, black, green and pink peppercorns. Each peppercorn offers a different flavor, the pink being slightly sweet, the black having a sharp and pungent flavor, the white having a hot, less subtle taste and the green offering a mild flavor and fresh taste. This mix can be used to flavor any dish, from soups and stews to pastas, meats and salads.

Peppercorns (White) - Pepper is the dried berry of a climbing vine that is native to India and Asia. Pepper is actually berries that are picked about nine months after flowering. The berries used for White Pepper are ripened on the vine and soaked so that their outer hulls are easily removed. White Pepper is hotter, less subtle and mildly fermented than black pepper. It is often used in casseroles and salads.

Pickling Spice - A blend of spices which may include mustard seeds, bay leaves, red pepper, cinnamon, allspice, ginger, dill seeds, mace, black and white peppercorns. Also used to pickle vegetables and in marinating meats.

Poppy Seeds - These tiny round seeds, slate-blue in color with a mild, nut-like aroma and taste are produced mainly in the Middle East. They are the ripe seeds of the poppy plant. Poppy seeds are a colorful accent topping for breads, rolls, vegetables, tuna fish salads or as an eye catching garnish.

Poultry Seasoning - A blend of sage, thyme, marjoram, savory and rosemary. This seasoning is excellent added to stuffing mixtures, biscuit batter or with poultry.

Pumpkin Pie Spice - Another ground blend which includes cinnamon, nutmeg, cloves and ginger. Originally blended for pumpkin pies, also a delicious addition to spice cookies, gingerbread and breakfast buns.

Rib Rub - A combination of spices to be rubbed on ribs or other meat products. Best if left marinating on meats for several hours before baking or grilling. The level of heat is more intense in this blend verses the steak rub.

Rosemary (Cut & Sifted) - Grown in Mediterranean areas, rosemary is the needle-like leaves of a shrub belonging to the mint family. This herb has a tea-like aroma and a piney flavor. It is excellent with lamb, pork, chicken and fish dishes.

Saffron - Saffron is the stigma of a flowering plant in the crocus family. Saffron, the most expensive spice in the wolrd, is costly because more than 225,000 stigmas must be handpicked to produce one pound. In its pure form, saffron is a mass of compressed, threadlike, dark orange strands that has a spicy, pungent, and bitter flavor with a sharp and penetrating odor. This spice is used in cuisines from all around the world to provide dishes with color and flavor.

Sage (Albanian, Rubbed) - A silver-gray colored spice which was originally used as a medicine in ancient times. It is a strong flavored spice with overtones of camphor and, therefore should be used sparingly. In rubbed form, sage is excellent added to fatty meats such as goose or pork and in poultry stuffing mixes with onion.

Savory (Ground) - Another Mediterranean spice with a strong, slightly pepper like taste similar to thyme. Savory was created for fresh green beans. However, it can also be used with lentils and white bean dishes, cooked vegetable salads, fish (trout), stuffing mixtures for fresh poultry, meat loaf, cheese dishes, goat cheese and horseradish sauce. This spice is good for those on a salt-restricted diet to use as a substitute.

Sea Salt - Sea salt is harvested from the Pacific Ocean and is made by channeling ocean water into ponds and letting the sun and wind evaporate it naturally.

Sesame Seeds (Raw, Hulled) - A small, pearly-white seed produced in Mexico, Central America and China with a mild, nut-like aroma and taste. Sesame seeds can be used primarily the same way as finely chopped almonds, as a topping on rolls and bread, as an addition to noodles, cole slaw or as a tasty ingredient when added to stuffing for a roast turkey.

Star Anise - A star-shaped fruit of a small evergreen tree native to China. It is not related to the plant which produces the anise seed, but has a similar licorice flavor. It it used mainly in Orental-style dishes, especially duck, port and chicken or in stir-fried vegetables. Star anise is also used to flavor tea, marinades, and soups.

Steak Rub - This blend of spices complements the flavor of steak and several other meats, with a savory flavor profile. Steak rub is best when left to marinate for an hour before grilling or broiling

Taco Seasoning - This is a blend of spices including chili peppers, salt, garlic, onion, vegetables and spices that tastes great on tacos but can also be used in meatloaf, chili, soups, salads and dips.

Tarragon (Whole) - Originally grown in Siberia, and became popular in France in the 1600s, it is commonly known as a flavoring for vinegar and is used in pickles, relishes, mustards, and sauces. This herb is a member of the sunflower family and has a slightly bittersweet flavor and an aroma similar to anise. Tarragon goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes.

Thyme Leaves - A member of the mint family, thyme is mainly grown in Spain and France. It blends well with other spices, especially rosemary. It is an aid to the body in the digestion of fatty foods. It is an excellent addition to any slow-cooked dish, especially stews and soups, baked vegetables, tomato-based sauces or plain rice.

Turmeric (Ground) - A member of the ginger family and an underground root of a plant grown in all tropical areas of the world. Turmeric adds a warm, mild aroma and a distinctive golden yellow color to foods. It is often used as a substitute for saffron because of its color. It is used to make deviled eggs, rice and bean dishes, cauliflower and potato dishes,and poultry and fish dishes. In India it has long been used as a remedy for liver ailments and a dye for cloth.

Vanilla (Extract, Clear, Imitation, Double Strength) - Clear Double Strength Vanilla is perfect for use in festive fruit punch beverages, milkshakes and hot cocoa as well baked goods. You can also use double strength vanilla in homemade candies such as fudge and caramel.

Vanilla (Extract, Pure) - Vanilla beans that have been steeped in alcohol are what are used to make pure vanilla extract. Use this extract to flavor desserts such as baked goods, ice cream, beverages, and custards or use as an ingredient in savory dishes as well.

Vanilla Beans - Vanilla beans are seed pods from an orchid native to Mexico. Vanilla is the second most expensive spice after saffron, due to the extensive labor required to grow the seed pods. Despite its high cost vanilla is widely used in both commercial and domestic baking.

Wrights Liquid Smoke (Hickory) -Wrights Liquid Smoke will add real hickory flavor to your beef, pork, poultry and fish! Just baste it on or mix it into your favorite sauce to add an authentic BBQ taste to your meals. This product is all natural and can also be used in marinades, sauces, soups and stews.